Chana Puri recipe by Ruhana Ebrahim

Name: Chana Puri recipe by Ruhana Ebrahim
Total time: 60 min
Ingredients: 500g mutton/ beef mince; 1 tablespoon oil; 1 tablespoon ground green chillies; 1 tablespoon garlic paste; 1 teaspoon salt; ½ teaspoon pepper; 1 teaspoon coriander powder; 1 teaspoon cumin powder; Pinch turmeric powder; ¾ - 1 cup chana dhal (soaked); 3 cups cake/ or all-purpose flour; 3 - 4 tablespoons oil; 1 ½ teaspoon salt; 1 ½ cups cold tap water; 3 level teaspoon baking powder; 1. To make the balls- Boil dhal with pinch salt and pinch turmeric till tender. Drain and leave aside.; 2. Cook mince in oil, chilli, garlic and spices till dry.; 3. Mix mince, coriander and dhal together and form golf ball sized balls.; 4. Place in freezer to harden. *Also now freezer suitable in an airtight container for a couple months.*; 1. Heat your oil in a deep pan for medium-deep frying on medium heat.; 2. Prepare your batter a few hours before needing to fry. A minimum of 6hrs, left at room temperature covered.; 3. Sift your flour, add in oil and salt and then your water. Do NOT add in the baking powder until ready to fry.; 4. Mix with a spoon, till it comes together in a sticky tacky dough.; 5. Then put spoon aside and using your hand, pull the dough upwards till it becomes aerated stretchy, smooth & elastic.; 5. Cover & leave aside.; 6. Add in baking powder just before frying, stretch dough upwards again to mix in.; 7. Dip balls in batter, fry until puffed, golden, crispy and cooked through.; 8. Drain on kitchen paper and serve hot.

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Chana Puri recipe by Ruhana Ebrahim posted on 23 Apr 2018 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Savouries, Sauces, Ramadhaan, Eid recipes category

Keywords

chana
ebrahim
halaal
puri
recipe
ruhana

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Ingredients

500g mutton/ beef mince
1 tablespoon oil
1 tablespoon ground green chillies
1 tablespoon garlic paste
1 teaspoon salt
½ teaspoon pepper
1 teaspoon coriander powder
1 teaspoon cumin powder
Pinch turmeric powder
¾ - 1 cup chana dhal (soaked)
3 cups cake/ or all-purpose flour
3 - 4 tablespoons oil
1 ½ teaspoon salt
1 ½ cups cold tap water
3 level teaspoon baking powder
1. To make the balls- Boil dhal with pinch salt and pinch turmeric till tender. Drain and leave aside.
2. Cook mince in oil, chilli, garlic and spices till dry.
3. Mix mince, coriander and dhal together and form golf ball sized balls.
4. Place in freezer to harden. *Also now freezer suitable in an airtight container for a couple months.*
1. Heat your oil in a deep pan for medium-deep frying on medium heat.
2. Prepare your batter a few hours before needing to fry. A minimum of 6hrs, left at room temperature covered.
3. Sift your flour, add in oil and salt and then your water. Do NOT add in the baking powder until ready to fry.
4. Mix with a spoon, till it comes together in a sticky tacky dough.
5. Then put spoon aside and using your hand, pull the dough upwards till it becomes aerated stretchy, smooth & elastic.
5. Cover & leave aside.
6. Add in baking powder just before frying, stretch dough upwards again to mix in.
7. Dip balls in batter, fry until puffed, golden, crispy and cooked through.
8. Drain on kitchen paper and serve hot.